Friday, June 07, 2019

The changing food tastes of passengers

Consumers are growing more socially and environmentally conscious, cultivating the relationship between food and well-being. Buzzwords such as ‘small batch’, ‘artisan’ and ‘craft’ products entered the mainstream, and poke – the saucy, Hawaiian sashimi (likely served in a bowl) – achieved culinary ubiquity.

Today’s top food trends will be influenced by technology, social awareness, sustainability and a desire for authenticity. Investors will bet big on food tech start-ups, virtual restaurants and superfood farming. Consumers and corporations will aim to cut food waste, and vegetables – in multiple forms – will have their moment in the spotlight.
Sustainability will continue to be a key issue, focusing on the impact that food waste has on the planet. According to the Food and Agriculture Organisation of the United Nations, nearly a third (more than 1.4 billion tons) of food produced for human consumption is lost or wasted each year.

One grass-roots trend joining the fight against food waste is the ‘ugly fruit’ movement. Fruits and vegetables that fail to meet the cosmetic standards (up to 20% of farm production) of supermarkets are sold as imperfect, usually at a discount.

Instead of being left to rot, crooked carrots, pockmarked potatoes and weather-scarred apples are finding their way to the table. Ugly fruit is a hit with consumers, because of its wallet-friendly contribution to sustainability.

More restaurants and chefs are promoting root-to-stem dining, adopting a philosophy similar to the wildly successful nose-to-tail movement. This vegan-friendly trend advocates the use of whole produce, sourcing nutrients from often-discarded vegetable skins, leaves and stalks.
07/06/19 Elyse Pasquale/Aircraft Interiors
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